Low Carb Lasagna Soup with Zucchini Noodles

Briana

Briana

This Low Carb Lasagna Soup with Zucchini Noodles is a hearty and delicious meal that is easy to put together, and everyone will love. Made with ground beef in a rich tomato sauce with ricotta, parmesan, mozzarella and fresh basil. You will want to eat this all winter long! 

Low Carb Lasagna Soup With Zucchini Noodles | Food Photography | A Full Living

Here's What You Need For Low Carb Lasagna Soup with Zucchini Noodles:

Ingredients:

  • 4 tbsp olive oil 
  • 1 whole yellow onion 
  • 3 cloves of garlic 
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1.34 lbs ground beef (85% lean) 
  • 2 tbsp tomato paste 
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 14 oz crushed tomatoes 
  • 2 oz fresh basil (or more if you’d like. Add as much as you want! Save some for garnishing) 
  • 4 oz heavy whipping cream 
  • 1.5 oz ricotta cheese
  • 3 oz mozzarella cheese
  • 2 oz parmesan cheese
  • 2 whole zucchinis
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Low Carb Lasagna Soup With Zucchini Noodles | Food Photography | A Full Living

Here's How To Make Low Carb Lasagna Soup with Zucchini Noodles:

Start by heating your dutch oven or soup pot over medium heat. Mince your garlic, set aside. Dice up your onion. Add the olive oil to the pot and then add in the onion. Cook for about 5 minutes, until translucent. Add in your garlic, Italian seasoning and red pepper flakes and toast for about 1 minute until fragrant. 
Add in your ground beef and a couple pinches of salt. We will salt the soup in steps because have a lot of different elements that add salt, and we don’t want it to become too much. After the beef is browned, add in the tomato paste and cook for about 2 minutes. 
Now add in your chicken broth, water, crushed tomatoes and fresh basil, reserving some basil for topping. Bring the soup to a boil. 
After bringing the soup to a boil, reduce to a simmer, then add in heavy cream, ricotta cheese, mozzarella and parmesan. Let it simmer for about 5 minutes stirring frequently. You can adjust the seasonings now if you need to. Just make sure to taste it first so it isn’t too salty!  
Finally, add in your zucchini noodles or ribbons and let them simmer for 5 -10 minutes. 
Top with more ricotta, parmesan, mozzarella and basil. Serve warm! 
Enjoy! 
Low Carb Lasagna Soup With Zucchini Noodles | Food Photography | A Full Living
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Did you see our Shakshuka Baked Eggs Dish we revamped last week? 

Until next time,
Briana & Chamere
Low Carb Lasagna Soup With Zucchini Noodles
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This Low Carb Lasagna Soup With Zucchini Noodles Recipe is a soup you'll want to eat all winter long! Hearty tomato broth with beef, basil, parmesan, ricotta and mozzarella cheese. Incredibly delicious and low carb! 

Course: Main Course
Cuisine: Italian-American
Keyword: low carb, main course, soups
Servings: 8 people
Calories: 371 kcal
Ingredients
  • 4 tbsp olive oil
  • 1 whole onion (about 100 grams)
  • 3 cloves garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1.34 lbs ground beef (85% lean)
  • 2 tbsp tomato paste
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 14 oz crushed tomatoes
  • 2 oz fresh basil (reserve some for garnish)
  • 4 oz heavy whipping cream
  • 1.5 oz ricotta cheese
  • 3 oz mozzarella
  • 2 oz parmesan cheese
  • 2 whole zucchinis
Instructions
  1. Start by heating your dutch oven or soup pot over medium heat. Mince your garlic, set aside. Dice up your onion. Add the olive oil to the pot and then add in the onion. Cook for about 5 minutes, until translucent. Add in your garlic, Italian seasoning and red pepper flakes and toast for about 1 minute until fragrant. 

  2. Add in your ground beef and a couple pinches of salt. We will salt the soup in steps because have a lot of different elements that add salt, and we don’t want it to become too much. After the beef is browned, add in the tomato paste and cook for about 2 minutes. 

  3. Now add in your chicken broth, water, crushed tomatoes and fresh basil, reserving some basil for topping. Bring the soup to a boil. 

  4. After bringing the soup to a boil, reduce to a simmer, then add in heavy cream, ricotta cheese, mozzarella and parmesan. Let it simmer for about 5 minutes stirring frequently. You can adjust the seasonings now if you need to. Just make sure to taste it first so it isn’t too salty!  

  5. Finally, add in your zucchini noodles or ribbons and let them simmer for 5 -10 minutes. 

  6. Top with more ricotta, parmesan, mozzarella and basil. Serve warm! 

Recipe Notes

Macros: 8 servings, 6 net carbs per serving (8 total carbs - 2 grams of fiber = 6 net) 371 calories per serving. 24 grams of fat, 25 grams of protein. 

Low Carb Lasagna Soup with Zucchini Noodles Nutrition

This Low Carb Lasagna Soup with Zucchini Noodles is an amazing meal you'll want to make all winter long. Ground beef in a hearty tomato broth with basil, ricotta, parmesan and mozzarella is super satisfying meal that can fit into your keto diet easily! #afulllivingketo #lowcarbrecipes #lasagnasoup #easylasagnasouprecipe #ketodinner

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This Low Carb Lasagna Soup with Zucchini Noodles is an amazing meal you'll want to make all winter long. Ground beef in a hearty tomato broth with basil, ricotta, parmesan and mozzarella is super satisfying meal that can fit into your keto diet easily! #afulllivingketo #lowcarbrecipes #lasagnasoup #easylasagnasouprecipe #ketodinner

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